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Vegan Gyudon

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My vegan gyudon tastes EXACTLY like a traditional Japanese beef bowl. Use soy curls instead of meat. The best Japanese comfort food!

Ingredients

Units Scale
  • 1 cup soy curls
  • 1 large onion, finely sliced into half moons
  • 1 tablespoon vegetable or grapeseed oil
  • 1 1/4 cup mushroom broth or vegan dashi
  • 1 1/2 tablespoon granulated sugar
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 teaspoon sake
  • 2 green onions, finely chopped
  • 2 cups cooked Japanese rice
  • Beni shoga (red pickled ginger), optional

Instructions

  1. Rehydrate, drain and slice the soy curls. Place the soy curls in a bowl with warm water and let sit for 10 minutes (follow specific rehydrating instructions in the package). The soy curls should be soft. Drain the soy curls and transfer them to a cutting board. Thinly slice the soy curls so they look like thinly sliced meat.
  2. Cook the onions. In a deep skillet over medium high heat, add the oil. When the oil is hot, add the onion and cook for 3 minutes, until the slices have softened a little.
  3. Cook the soy meat. Add the soy meat, stir, and cook for an additional 5 minutes.
  4. Add sauce and boil. Add the broth, sugar, soy sauce, mirin, and sake, and bring the mixture to a boil.
  5. Lower heat and simmer. Turn the heat to low. Close with a lid and simmer for 10 minutes, or until the onions are soft.
  6. Garnish and serve. Turn the heat off and serve the gyudon over rice. Garnish with green onions. Serve with beni shoga (pickled ginger).

Notes

Store leftovers (covered) in the refrigerator for up to 3 days.

Nutrition

Find it online: https://pickledplum.com/vegan-gyudon/

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